| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1/2 lemon, juiced
- 1 young leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned
- 1/4 cup chopped fresh herbs, such as chervil, dill, chives, and chive blossoms
- 1 cup ricotta cheese
- Fresh mint leaves, for garnish, optional
Instructions
- Shingle the zucchini slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini. Now scatter the leeks over. Sprinkle with the herbs. Garnish garnish with the ricotta cheese and mint leaves, if using; serve.
Nutrition Facts
| Calories | 245 |
| Total Fat | 19 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 32 milligrams |
| Sodium | 194 milligrams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 2 grams |
| Sugar | 4 grams |
| Protein | 9 grams |
Reviews
This is by far my favorite salad of all. I always add few strawberry slices on top for little bit if vibrant collor.
Take it to any party – it will always be a hit.
Way to go Tyler!!!
Take it to any party – it will always be a hit.
Way to go Tyler!!!
fantastic, fresh, simple, and elegant! the only i added were small dollps of room temperature herbed goat cheese. yum!
one of our favorites—I use Feta cheese and red onion instead of leeks and Ricotta–was a winner !!!!!
A friend made this and it was so delicious. I’m not a particular fan of zucchini but I’m a convert now. She used feta instead of ricotta and dill as the herb seasoning. The flavor of this dish was wonderful. It’s a great summertime dish.
I was disappointed in this recipe. flavor was bland, too many leeks for the amount of zucchini. I think the concept is great but the recipe needs some work.
This was great. I was scared as, was my kids to try raw zucchini but once we tried it it was gone quick. Thanks Tyler
My husband saw the show in the morning and told me about it. I made it that evening. We were both intrigued with the ingredients and were both surprised with the taste -we loved it. We will definitely make this a regular side dish. I was so impressed I used it on a pizza using a pizza dough recipe from a previous Tylers Ultimate episode http://www.foodnetwork.com/recipes/tylers-ultimate/pizza-margherita-recipe/index.html. For this sauce I took 1 cup ricotta cheese, 1/2 cup olive oil and 1 clove of garlic in a blender, then followed the carpaccio recipe and topped it off with more ricotta, parmesan, and a bit of asiago cheese ?also turned out good.
This recipe is so quick and easy to make. It is packed full of flavor combinations and textures. Don’t hesitate to use it. You won’t be sorry.
I used some small bits of mild gorgonzola and it was delicious- added a very nice tangyness.
This recipe is amazing, one to add to you permanent stash.
Made this for Memorial Day. Served it with beef filets. It was amazing! I used chervil, dill, & chives. I got all of the herbs freash out of my herb garden. This is a keeper.